I've always loved coconut and this is such an easy way to satisfy my sweet tooth and my need for coconut. The only tricky part of this recipe is in making sure you get the egg whites beat to medium-firm and then carefully fold them into the coconut. If not, these beauties will be flat as pancakes. I won't tell you how I know....
A lovely variation is to drizzle a bit of bittersweet or semi-sweet chocolate over the top. Melt a handful of chocolate chips in a microwave-safe bowl at 20 second intervals until melted and then, with a spoon, drizzle. Just like a Mounds bar. Yum!
Quick and Easy Coconut Macaroon Cookies
Source: Barefoot Contessa Family Style Cookbook
Makes: 22-26 cookies
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt
Preheat the oven to 325 degrees Fahrenheit.
Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons.
Bake for 25 to 30 minutes, until golden brown. Cool and serve.